Roasted Parsnips & Carrots

I've been wanting to start roasting vegetables, so this was the next recipe to try. I made it to go with the Tuscan Lemon Chicken. To my knowledge, I have never eaten a parsnip before. I did not have a clue what they looked like, but I found them by carefully looking at the labels at my neighborhood grocery store. This recipe was very easy to do, and I chose to use fresh parsley since I'm not a dill fan (except in pickles!) My husband loved it, but the kids are always skeptical of veggies. The parsnips had a texture resembling potatoes but a slight cinnamon-like smell; I really enjoyed them. The recipe called for 20-40 minutes of roasting. I did about 30 but think I'll do it a little less next time in order to get them a bit firmer. I also need to make sure I have enough olive oil on hand because I was a little bit short, and they were slightly dry (but that could have also been from cooking them a little long).